Meringue Cookies are made with just two main ingredients egg whites and caster sugar.Egg whites and sugar make these meringue cookies light,airy and delicious.They melt in your mouth.Also it is low fat.You can also add nuts,chocolate chips or various other items to the mix.Make the cookies more cute by adding color of your choice.
Egg whites – 3
Caster sugar – ½ cup
Salt – ¼ tsp
Vanilla extract – ½ tsp
1.Preheat the oven to 95 degree C. Line a baking sheet with parchment paper.
2. In the large bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the salt continue to beat the whites until they hold soft peaks.
4. Transfer the meringue to a pastry bag fitted with a with a large round tip or star tip. Pipe the meringue in rows on the prepared baking sheet with a couple inches apart.Or you can spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the top with some grated coconut or shaved almonds,if desired.
5. Bake them for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back to ensure even baking. Turn the oven off and let them cool and dry out with the oven door shut for 3 hours or overnight.
Serve with dollop of whipped cream and fresh fruits.
The meringues are done when they are pale in color and crisp. Also it will release easily from the parchment paper.Texture of the meringues is crispy at the outer portion and inner portion is almost soft like marshmallows.Store them in an airtight container at room temperature for a couple weeks.